In terms of taste, appearance, structure, mouthfeel etc. of the final result ... is there any difference between these two methods ... combining melted, not tempered chocolate with nut pastes and tempering gianduja at the end ...and using already tempered chocolate without tempering at the end?
-
Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
Edit History
In terms of taste, appearance, structure etc. of the final result ... is there any difference between these two methods ... combining melted, not tempered chocolate with nut pastes and tempering gianduja at the end ...and using already tempered chocolate without tempering at the end?
-
Similar Content
-
- 49 replies
- 32,072 views
-
- 640 replies
- 124,729 views
-
- 81 replies
- 20,620 views
-
- 1,005 replies
- 127,740 views
-
- 180 replies
- 39,641 views
-
-
Recently Browsing 0 members
- No registered users viewing this page.
